by Gen Kidwell
Chicken Dumpling Soup
Take a large fryer and put in a pot fill up to the top of the chicken. Cook about 2 hours until meat is falling off of the bone. Keep adding water to the top of the chicken to make a nice broth. Then strain broth and take meat off of the one and chop into small pieces. I like to do mine in two stages this one the day before. Put in icebox.
Then next day put broth and:
1 quart container of Swanson’s chicken broth
12 oz can of condensed milk like Pet or any brand.
In another pan:
1 stick of melted margarine or butter
½ cup of flour
Mix, then add to broth mixture with 5 cut up flour tortillas.
Salt and pepper to taste. Simmer while tortillas cook, does not take long.
Put chopped chicken into broth.
Make pan of cornbread to go with it!
When you reheat this add chicken broth to make it soupy. (This is important because it thickens up so much)